Rib Marinade?????

John Bowen · 08-19-2013, 12:35 PM

Do you marinate your ribs before rubbing them down? If you do please share what you use and why.
This weekend I tried a friend’s ribs who marinated them is Stubbs’s pork marinade and they had a strange taste to them. He said it was the lime juice.

deguerre · 08-19-2013, 12:49 PM

I've never done it myself. Haven't really seen a need for it with ribs.

PekingPorker · 08-19-2013, 01:04 PM

I've done the one out of Myron Mixon's Smokin' book 5 or 6 times. I think it's OJ, Ginger Ale, and a packet of ranch seasoning. I never really noticed any difference in the ribs I just rub and let sit overnight in the fridge.

bananablack · 08-19-2013, 01:05 PM

I only rub...marinating seems to store-bought/commercial. the meat is the star, not a marinade, and the wood is the accent

Bamabuzzard · 08-19-2013, 01:24 PM

I marinated ribs one time and probably won't do it again. The marinade overpowered the taste of the meat. The marinade wasn't a strong marinade either. It was very mild to the taste. I just tasted more of it than I did the meat. So I stick to rubs.

cirk · 08-19-2013, 01:26 PM

No marinade here. I slather with EVOO or honey mustard to help hold the rub.

John Bowen · 08-19-2013, 02:08 PM

I think we are on the same page here. I have only marinated ribs once with some apple juice and I could not really tell other than they tended to be a little sweeter.

I just wondered if anyone else did it and what results they achieved.

ssbbqguy · 08-19-2013, 02:25 PM

Make a brine out of the fruit juice and you'll tell the difference. Salt can help open things up so you will get better penetration of the juices. I use this sometimes in comps. Steve.

Lake Dogs · 08-19-2013, 02:35 PM

Marinade?.... Not really, but I do soak them overnight... After removing the membranes, I soak them in a concoction that ends up begin 1 part apple juice and 2 to 3 parts water. I splash in some worchestershire (not alot 5 or 6 good shakes), put ice on top... Its more a soak than a marinade... The apple juice is thinned down a lot, so it's not a strong flavor, but it IS there. It's more of a background hint than a predominant flavor.

DownHomeQue · 08-19-2013, 02:43 PM

Not Really enough meat on the ribs to really need marinade.. I Rub then smoke.. I love the results.. Beef Ribs on the other hand can be big enough to really benefit from a marinade..

stevek813 · 08-19-2013, 03:12 PM

Quote:

Originally Posted by PekingPorker

I've done the one out of Myron Mixon's Smokin' book 5 or 6 times. I think it's OJ, Ginger Ale, and a packet of ranch seasoning. I never really noticed any difference in the ribs I just rub and let sit overnight in the fridge.

Soy sauce in Myron's recipe too. I've used it and it turned out great.

No funky taste at all.

John Bowen · 08-20-2013, 07:28 AM

Last night I spoke to a friend that competes KCBS and he swears by his rib marinade. He would not tell me what was in it but he uses Pineapple Juice. He says it helps him "layer" his flavor.

I have to say this has gotten my interest up.

stevek813 · 08-20-2013, 07:43 AM

I would say that your friend has given you some good advice and that pineapple juice would be another good choice to try.

I think that if you use sweet ingredients (apple juice, pineapple juice, ginger ale, etc.) you will be okay.

I don't think that you want to use acid based marinades on ribs as they are probably a bit too delicate and vinegar marinades will "cook" them in the pan.

As I said, I liked the Orange Juice, Ginger Ale, Ranch Dressing, and Soy Sauce recipe.

John Bowen · 08-20-2013, 07:48 AM

I will give the Myron Mixon recipe a try - I just wonder how it will really work out. IMHO once you put your rub and smoke on the meat where one will see a seperate taste. It seems like all the flavors will just melt together.

RobKC · 08-20-2013, 08:42 AM

I've tried Kosmo's Pork Soak, which I liked. Lately I've been soaking spares in Cheerwine overnight. Everybody at home likes that a lot.

08-19-2013, 12:35 PM	#1
John Bowen is Blowin Smoke! Join Date: 01-09-13 Location: Tupelo, MS	Rib Marinade????? Do you marinate your ribs before rubbing them down? If you do please share what you use and why. This weekend I tried a friend’s ribs who marinated them is Stubbs’s pork marinade and they had a strange taste to them. He said it was the lime juice.

08-19-2013, 12:49 PM	#2
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	I've never done it myself. Haven't really seen a need for it with ribs. __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

08-19-2013, 01:04 PM	#3
PekingPorker is one Smokin' Farker Join Date: 02-21-13 Location: Atlanta, GA	I've done the one out of Myron Mixon's Smokin' book 5 or 6 times. I think it's OJ, Ginger Ale, and a packet of ranch seasoning. I never really noticed any difference in the ribs I just rub and let sit overnight in the fridge. __________________ Eric - Head Over-cooker, Craft BBQ; Lead drinker, FYC BBQ

08-19-2013, 01:05 PM	#4
bananablack Full Fledged Farker Join Date: 03-10-12 Location: Moore Oklahoma	I only rub...marinating seems to store-bought/commercial. the meat is the star, not a marinade, and the wood is the accent __________________ Party Gator

08-19-2013, 01:24 PM	#5
Bamabuzzard is One Chatty Farker Join Date: 05-09-07 Location: Shreveport, LA	I marinated ribs one time and probably won't do it again. The marinade overpowered the taste of the meat. The marinade wasn't a strong marinade either. It was very mild to the taste. I just tasted more of it than I did the meat. So I stick to rubs. __________________ Checkout our Original BBQ Sauce & Cajun Pickles www.doubledsbbq.com http://www.facebook.com/pages/Double...12864168786570 Stumps Baby Gravity Feed Smoker Backwoods Patio Unit Char Griller Offset for grilling

08-19-2013, 01:26 PM	#6
cirk is Blowin Smoke! Join Date: 12-15-11 Location: Madison, MS	No marinade here. I slather with EVOO or honey mustard to help hold the rub. __________________ Large BGE, MINI-WSM, URR (Ugly Retro Rotisserie) Weber OTG

08-19-2013, 02:08 PM	#7
John Bowen is Blowin Smoke! Join Date: 01-09-13 Location: Tupelo, MS	I think we are on the same page here. I have only marinated ribs once with some apple juice and I could not really tell other than they tended to be a little sweeter. I just wondered if anyone else did it and what results they achieved.

08-19-2013, 02:25 PM	#8
ssbbqguy is one Smokin' Farker Join Date: 10-09-07 Location: carthage,mo.	Make a brine out of the fruit juice and you'll tell the difference. Salt can help open things up so you will get better penetration of the juices. I use this sometimes in comps. Steve.

08-19-2013, 02:35 PM	#9
Lake Dogs Quintessential Chatty Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Name/Nickname : Hance	Marinade?.... Not really, but I do soak them overnight... After removing the membranes, I soak them in a concoction that ends up begin 1 part apple juice and 2 to 3 parts water. I splash in some worchestershire (not alot 5 or 6 good shakes), put ice on top... Its more a soak than a marinade... The apple juice is thinned down a lot, so it's not a strong flavor, but it IS there. It's more of a background hint than a predominant flavor. __________________ Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills

08-19-2013, 02:43 PM	#10
DownHomeQue is One Chatty Farker Join Date: 10-11-12 Location: Jonesboro. AR Name/Nickname : DHQ	Not Really enough meat on the ribs to really need marinade.. I Rub then smoke.. I love the results.. Beef Ribs on the other hand can be big enough to really benefit from a marinade.. __________________ [URL]http://www.bbq-brethren.com/forum/showthread.php?t=243527[/URL] 150 Gallon Build (2017) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=148660[/URL] 250 Gallon Offset Build (2012) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=211078[/URL] 600 Gallon Offset Build (2016)

08-20-2013, 07:28 AM	#12
John Bowen is Blowin Smoke! Join Date: 01-09-13 Location: Tupelo, MS	Last night I spoke to a friend that competes KCBS and he swears by his rib marinade. He would not tell me what was in it but he uses Pineapple Juice. He says it helps him "layer" his flavor. I have to say this has gotten my interest up.

08-20-2013, 07:43 AM	#13
stevek813 Is lookin for wood to cook with. Join Date: 08-09-13 Location: Bloomingdale, IL	I would say that your friend has given you some good advice and that pineapple juice would be another good choice to try. I think that if you use sweet ingredients (apple juice, pineapple juice, ginger ale, etc.) you will be okay. I don't think that you want to use acid based marinades on ribs as they are probably a bit too delicate and vinegar marinades will "cook" them in the pan. As I said, I liked the Orange Juice, Ginger Ale, Ranch Dressing, and Soy Sauce recipe.

08-20-2013, 07:48 AM	#14
John Bowen is Blowin Smoke! Join Date: 01-09-13 Location: Tupelo, MS	I will give the Myron Mixon recipe a try - I just wonder how it will really work out. IMHO once you put your rub and smoke on the meat where one will see a seperate taste. It seems like all the flavors will just melt together.

08-20-2013, 08:42 AM	#15
RobKC is one Smokin' Farker Join Date: 07-10-07 Location: Summerville, SC	I've tried Kosmo's Pork Soak, which I liked. Lately I've been soaking spares in Cheerwine overnight. Everybody at home likes that a lot. __________________ Go For Smoke BBQ - Summerville SC